Very much on trend, zero dosage Champagnes should be bone dry, having no sugar added in the dosage process. This can mean a wine that is unbalanced and acidic, so it is very important for a cellarmaster to use all the tools they have at their disposal. This wine is comprised of 3 different vintages of reserve wine, of which half have been matured in oakFoudres and the other half stainless steel tanks, before spending 6 “ 8 years on lees. Two thirds Pinot Noir to one third Chardonnay. These elements combine to give richness and texture to the extra dry wine.
